May 30, 2016
"This was part of a feature in Recipe + magazine for 10 ways with meatloaf and the other 10 require 1 quantity of this recipe."
- Serving Size: 1 (240.3 g)
- Calories 486.7
- Total Fat - 26.8 g
- Saturated Fat - 8.7 g
- Cholesterol - 166.8 mg
- Sodium - 416.6 mg
- Total Carbohydrate - 21.4 g
- Dietary Fiber - 2.4 g
- Sugars - 6.1 g
- Protein - 38.2 g
- Calcium - 58.9 mg
- Iron - 5.3 mg
- Vitamin C - 5.5 mg
- Thiamin - 0.3 mg
Preheat oven to 180C/160C fan forced.
Line a 19cm x 9cm (base measurement) loaf pan with baking paper, extending paper at long sides for handles.
Combine mince, breadcrumbs and egg in a large bowl.
Process onion, carrot, celery and garlic in a food processor until finely chopped.
Using hands squeeze excess liquid from vegetable mixture and then add to mince mixture, season and mix well.
Place mixture in prepared pan, level surface and bake for 55 minutes or until cooked.
Stand pan for 5 minutes, drain off excess liquid.
Transfer to a chopping board and serve sliced with tomato sauce.
Tips & Variations
No special items needed.